1 tbsp. whole cumin seeds
1/4 cup bacos
2 lbs. beef chuck roast, lean, cubed
3 yellow onions, peeled and chopped
6 cloves garlic, diced fine
6 fresh jalapeno peppers, seeded and chopped
2 tsp. salt
4 tbsp. chile powder
1 tbsp whole oregano leaves
1 28 oz can tomatoes

Heat pot and saute bacon until clear. Add meat and brown over high heat with onions, garlic and jalapenos.

When meat brown/onions clear, add remaining ingred.

Mash up tomatoes with hands and add.

Simmer one hour and correct seasoning, salt and pepper, garlic, etc.

Cooked beans can be added, but optional: 3 cans, 6 cans.

Chili with fresh beans are better. Get dried beans, soak overnight, simmer until tender. Drain and add to chili.